Bake for 45 minutes, or till knife inserted near edge comes out clean. Allow torte to sit 10 minutes. Cut into wedges and serve warm or at room temperature.

* Piecrust: store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust. But for those willing to make their own, see Noel's Pie Crust under French Desserts: it's a winner.

** Traditional French tartes use flan pans (with detachable sides), but you can also use a standard quiche pan.

Bouquet Garni: (boo-kay gar-nee) bundle of herbs tied together with string or wrapped in cheese cloth square; usually parsley, thyme, bay leaf, and peppercorns. Flavor is released during long cooking.Remove before serving.

Chervil: (sher-vil) related to parsley but has a delicate anise flavor. Long cooking kills flavor, so add at the last minute.

Herbes de Provence (airb-duh-pro-vonce): mix of dried herbs, usually thyme, rosemary, marjoram, basil, & bay leaf Can be found at most grocery stores.

Mutarde: (moo-tard), mustard. Most famous: • Dijon ( from the town in Burgundy) • Meaux (from Meaux, east of Paris; whole-grained; made by Pommery).

Nicoise Olive: (nee-swaz- oh-leev) small, purplish-black olive with a mellow, nutty flavor; used primarily in Salade Nicoise. The Picholine variety is a green, medium-sized olive with a light, nutty flavor.

Roux: (roo) paste-like mix of melted butter and flour, into which liquid is gradually added. The basis of every classic French sauce.Basic Roux: 1 part butter to 1 part flour. Melt butter and add flour, stirring vigorously, till it becomes a paste-like consistency. At this point, add slowly whatever liquid your recipe calls for